Pâté of Lamb and Innards in a Casserole

Pâté of Lamb and Innards in a Casserole is a unique and flavorful dish that celebrates the rich and diverse flavors of lamb and a medley of vegetables. This recipe combines various lamb parts, including the head, feet, tripe, stomach, and liver, resulting in a hearty and satisfying casserole that is perfect for a special occasion or a gathering of food enthusiasts.

As the Pâté of Lamb and Innards in a Casserole nears completion, capers are added for a burst of tangy flavor, adding a delightful contrast to the rich and savory components of the dish. The final result is a comforting and aromatic casserole that showcases the unique flavors and textures of lamb and a variety of vegetables.

Whether you are looking to explore new flavors or want to indulge in a hearty and satisfying meal, Pâté of Lamb and Innards in a Casserole is a culinary adventure that will captivate your taste buds and leave you wanting more. So, gather your ingredients, embrace the flavors of lamb, and embark on a journey of delightful tastes and textures with this remarkable dish.

Serves 8

INGREDIENTS:

• 1 lamb’s head (without brain)
• 4 lamb’s feet
• Lamb tripe, stomach, and liver
• Juice of 2 lemons
• 3 carrots
• 2 onions
• 6 cloves
• 1 large bouquet garni (parsley, celery, thyme, bay leaves)
• Pepper and salt
• 3 scallions
• 1/4 cup olive oil
• 2 turnips
• 2 leeks, whites only, well washed
• 4 cabbage leaves
• 1 malanga (or yam)
• 1 pound giraumon (or cooking pumpkin)
• 1/2 cup white wine
• 2 leaves bois d’Inde (or lemongrass)
• 1 pound ham, diced
• 1/3 pound slab bacon, diced
• 3 potatoes, diced
• 3 garlic cloves, minced
• 1 hot red pepper
• 2 tablespoons capers

INSTRUCTIONS:

1. Wash all lamb parts under running water for 10 minutes. Let them soak in a container of water with the lemon juice overnight. Rinse again. Set aside the liver.
2. In a kettle, place the lamb parts, 1 onion studded with cloves, carrots, bouquet garni, pepper, and salt. Add enough water to cover and cook for 2 hours. If using a pressure cooker, cook for 40 minutes.
3. Chop the scallions and the remaining onion. In a heavy-bottomed pot, sauté them in olive oil until translucent.
4. Peel and cube the turnips, leeks (whites only), cabbage leaves, malanga (or yam), and giraumon (or cooking pumpkin). Add them to the pot and cook for 5 minutes. Then, add the white wine and the bois d’Inde leaves (or lemongrass). Moisten the mixture with half of the lamb stock and half water.
5. Lift the lamb parts from the stock. Remove all bones and cut the meats into small pieces. Add them to the pot along with the diced ham and bacon. Blanch the liver, cut it into small pieces, and add it as well. Pour in the remaining lamb stock and cook for 20 minutes. Then, add the diced potatoes. After 10 minutes, add the minced garlic and hot red pepper. Simmer for 1 more hour.
6. Just before serving, add the capers.

NOTE:

• Malanga, a tuber, can be found in Caribbean or Hispanic groceries and some general markets. Yam can be used as a substitute.
• Giraumon is a type of pumpkin, but any cooking pumpkin (calabaza) will work.
• “Bois d’Inde” is a bush native to the Antilles, and its leaves have a flavor described as a mixture of anise, clove, and lemongrass. If unavailable, lemongrass can be used instead.

Enjoy the rich and flavorful Pâté of Lamb and Innards in a Casserole, a unique and hearty dish that showcases the flavors of lamb and a medley of vegetables and spices.